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Recipe

Ingredients

	2 cups	Basmati rice
	500 grams	Chicken , cut into pieces
	2 tablespoons	Vegetable oil
	1 large	Onion , finely chopped
	2 cloves	Garlic , minced
	1 teaspoon	Cumin , ground
	1 teaspoon	Coriander , ground
	1 teaspoon	Turmeric , ground
	1 teaspoon	Black Pepper , ground
	1 teaspoon	Cinnamon , ground
	1 teaspoon	Cardamom , ground
	1 teaspoon	Salt
	2 cups	Chicken stock
	1	Bay Leaf
	1	Lime , dried
	1 pinch	Saffron , threads, soaked in 2 tablespoons warm water

Instructions

1. 1 Wash and soak the rice for 30 minutes, then drain.
2. 2 Heat the oil in a large pot over medium heat and add the chopped onion. Cook until golden brown.
3. 3 Add the minced garlic and sauté for another minute.
4. 4 Add the chicken pieces and cook until they are browned on all sides.
5. 5 Stir in the ground cumin, coriander, turmeric, black pepper, cinnamon, cardamom, and salt. Cook for 2 minutes until fragrant.
6. 6 Pour in the chicken stock and add the bay leaf and dried lime. Bring to a boil.
7. 7 Reduce the heat to low, cover, and simmer for 20 minutes until the chicken is cooked through.
8. 8 Remove the chicken pieces and set aside.
9. 9 Add the soaked and drained rice to the pot, stirring to combine with the spices and stock.
10. 10 Place the chicken pieces on top of the rice.
11. 11 Drizzle the saffron water over the rice and chicken.
12. 12 Cover the pot tightly and cook on low heat for 20 minutes until the rice is fully cooked and has absorbed the liquid.
13. 13 Remove from heat and let it sit, covered, for 5 minutes before serving.